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Salmon and Corn Chowder

Rated 4.7 out of 5
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Salmon and Corn Chowder
To cut the kernels from the cob, hold the ear of corn by its pointed end and stand it upright and slightly angled, resting its stem end in the bottom of a wide bowl. Using a sharp knife, cut down the length of the cob, taking off 3 or 4 rows of kernels at a time and rotating the ear slightly with each cut. Cut as close to the cob as possible. Continue until all the kernels have been removed. To get as much juice as possible for a recipe that requires it, when all the kernels have been removed, stand the cob on end and scrape down with the dull side of the knife blade to draw out the remaining corn milk. You can also use a kernel cutter to remove the kernels.
Prep Time 45 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 lb. salmon fillets, skin and pin bones removed
  • 2 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 2 shallots, minced
  • 4 cups chicken stock or low-sodium chicken broth
  • 4 unpeeled red potatoes, cut into 1/2-inch dice
  • 2 cups corn kernels (from about 4 ears)
  • 1 cup half-and-half
  • Sea salt and freshly ground white pepper, to taste
  • Shredded fresh basil for garnish

Directions

Cut the salmon into 1-inch cubes. In a fry pan over medium heat, melt 1 Tbs. of the butter with 1 Tbs. of the olive oil. Working in batches, add the salmon and sauté just until opaque on the outside, about 2 minutes. Remove from the heat and set aside.

In a large saucepan over medium heat, melt the remaining 1 Tbs. butter with the remaining 1 Tbs. olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the stock, increase the heat to high and bring to a boil. Reduce the heat to a simmer and add the potatoes. Cover partially and cook until the potatoes are tender, about 15 minutes.

In a blender, combine 1/2 cup of the corn kernels with 1/2 cup of the half-and-half and puree until smooth. Add this mixture to the chowder. Add the remaining half-and-half and the remaining corn kernels and simmer until the corn is tender-crisp, about 5 minutes. Add the salmon and simmer just until barely cooked through, about 2 minutes. Season with salt and white pepper.

Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Serves 4.

Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
Rated 5 out of 5 by from This is a terrific recipe! Also good vegan if you use coconut milk and vegan butter and leave out the salmon. I add a healthy dusting of cayenne and cumin at the shallot sauté portion. Huge hit every time I make it. And a side of corn bread is amazing. I’m curious whether anyone thinks this recipe could work with shrimp …
Date published: 2021-11-10
Rated 4 out of 5 by from My kids enjoyed this chowder! Loved all the ingredients in this chowder so I decided to make it with my daughter. I thought it was a lot of shallots but the amount was fine. To be more quicker as my daughter was hungry, we used canned corn and it still tasted good.
Date published: 2018-01-21
Rated 5 out of 5 by from Easy and Delicious! Made this for the first time tonight for my husband and I. It was the perfect soup! Easy to make, and a fast meal after a long day of work. Minimal kitchen clean up needed! Serving wise it makes enough for 4 people and that is it. Which was fine for us. We didn't use basil, and I did add some Old Bay seasoning. It truly was light, satisfying, and delicious! I will definitely be making this again!!
Date published: 2017-11-28
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